mmmmm がいじんカツカレー

(assuming the japanese text works and I got it right).



(serves 3-4 curry addicted people).

This is based on a recipe for Japanese Chicken Katsu (which I think means cutlet or something along those lines) Curry, with a "gaijin" (politically incorrect term for a non Japanese) spin. I use southern fried chicken seasoning, to give it a really tasty spin. When frying chicken, it literally soaks up the oil, so I recommend using Canola oil as it is low in flavour, and is mostly unsaturated fat.

The most important thing to do when cooking is to improvise. When I look up recipes on the net, I have a read of them, and then don't worry. As long as I have all the ingredients, I add as much as I like. For example, when I made Beef Goulash for the first time, the recipe said to put only a tablespoon of paprika. I put nearly half a large packet of the stuff in, and it was delicious. You have to not be afraid to modify quantities to your taste.

If the mix is getting too thick add chicken stock. Not spicy enough? Add more curry powder, or a bit more salt. Add ginger or garlic if you want. More onion, less onion. It's up to you.

In my house, this recipe is a success. Even my mum, who doesn't generally eat large portions, goes for seconds. So it works to the tastes of my family. But you may not like spicy things, so you may want less curry powder. If you're nervous, add a small amount, and then maybe more.

Ingredients

Fried Chicken
3 large or 4 moderate sized chicken breasts cut to small nugget sized pieces. The smaller the chicken, the faster it cooks, and its good to go as soon as it browns.

2 packets of "Southern Fried Chicken Seasoning" or breadcrumb mix of your choice. I like this stuff because it isn't too pricey, and I don't have to dip the chicken pieces in flour and egg before crumbing. It also has a nice flavour with all the spices.

Curry Sauce
3 or so Potatoes, peeled and cut into small pieces.

2 Carrots, cut into pieces as small as you can (you could grate them, even, if you don't like carrots.

1 Onion, cut small.

A 2L carton of Chicken Stock.

Small amounts of salt and pepper.

Curry powder. I use about 2-3 tablespoons, but it depends on how spicy you like it.

2 tbsp flour to thicken.


Rice
2 cups short grain rice



Method

Put about three cups of chicken stock into a large saucepan. Heat up to near boiling.

While the sauce is heating up, add vegetables, salt, pepper, curry powder and flour.

When the liquid bubbles, turn the heat down. While the veggies are cooking, you can prepare the breadcrumbs. Make sure to stir regularly!

To prepare the breadcrumbs, just follow the instructions on the packet. For regular crumbs, first you must put flour on the chicken, then dip it into a lightly whisked egg then the crumbs will stick on.

Fry breadcrumbed chicken until browned. As each piece is cooked, put into the curry sauce mixture.


Before serving prepare the rice. If you have a rice cooker, follow the instructions for your machine. I got a rice cooker recently, and it is so easy! A dream come true. Rice comes out perfect.

Firstly, put your rice in a strainer and wash until the water comes clear.

Add around 2 and a bit cups of water to a pot. Boil it.

Then add your rice, and reduce to a simmer. It takes 10-12 minutes to cook, so it doesn't hurt to do it early. I suggest while the chicken is cooking, but if you're not confident in chicken frying, just do the rice after.

It should be ready when all the water is absorbed. I always check though. Sometimes I've found the water absorbs but the rice is still a bit hard, so I add water. I suck at rice cooking, basically. That's why I got a rice cooker.


When your curry is hot, the rice and chicken are cooked and it's of a flavour you like,
it's ready to serve.

Also, because I can't help it and I got a Japanese word processor:

いただきます！